I never use a secondary, so I always dry hop in the primary. I wait until primary fermentation is done and drop them in.

It does help a bit if you can remove the yeast before dry hopping (like in a conical fermenter), but the yeast will only absorb a small amount of hoppy goodness - just compensate by adding more!

*note* absorb is probably the wrong term, but you get it.

I've found that the issue is not so much that it "absorbs" it as that it changes the hop character.

Well, my experience is a bit different. Possibly because I can taste the beer via a zwickle during different phases. In my experience a beer with yeast in suspension can taste fantatastic after dry hopped but as the beer drops clean and brightens the hop aroma is stripped.

I recommend dropping as much yeast as possible before dry hopping. You don't have to get it sparkly clear, but a yeast haze can be a problem if you dry hop too early. I'm not convinced that it has to be done in a secondary.

Well, my experience is a bit different. Possibly because I can taste the beer via a zwickle during different phases. In my experience a beer with yeast in suspension can taste fantatastic after dry hopped but as the beer drops clean and brightens the hop aroma is stripped.

I recommend dropping as much yeast as possible before dry hopping. You don't have to get it sparkly clear, but a yeast haze can be a problem if you dry hop too early. I'm not convinced that it has to be done in a secondary.